Mashed-Potato Noodles

Ingredients

• 2 large potato, peeled and quartered
• 1 large egg, lightly beaten
• 2 teaspoons salt
• ⅔ to ¾ cup flour
• 1 large onion, thinly sliced and separated into rings
• 1 cup finely shredded cabbage
• 4 tablespoons butter
• ½ cup bread crumbs
• 1 teaspoon minced dill

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    415 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 10 grams protein; 77 milligrams cholesterol; 1297 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Boil the potato in water until tender. Finely mash and allow it to cool to lukewarm.
2. Stir in the egg and one teaspoon of the salt. Mix in the flour enough to make a soft dough. Be sure to add enough flour so the dough is not sticky. Transfer the dough to a well-floured board.
3. Knead the dough lightly for a minute or two. Roll into a rectangle about eight by 12 inches and about one-half-inch thick. Bring a kettle of salted water to a boil.
4. At this time place the onions, cabbage and remaining teaspoon of salt in a heavy-bottomed skillet or saucepan, cover tightly and place over low heat to steam until very tender but not brown.
5. Cut the dough into strips one-fourth-inch wide and cut the strips into one-inch pieces. You may cook the noodles as they are or roll each one lightly into a slender sausage shape. Drop the noodles into boiling water and boil about three minutes, until they rise to the surface. Drain and keep covered.
6. Melt the butter in a large skillet. Add the bread crumbs and stir in the steamed onions, cabbage and dill. Add the cooked noodles, heat and toss lightly to mix with the crumbs and onions and serve.

40 minutes